Roasted Winter Squash with Browned Butter

This is a rich and filling treatment for a vegetable; but yummy.

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Roasted Winter Squash with Browned Butter

Source: NYTimes Cooking
Serves 4-6

1  butternut squash, 3-4 pd

3 T extra-virgin olive oil

salt and black pepper

3 T unsalted butter

1 teas apple cider vinegar, plus more, if needed

1/4 teas red-pepper flakes, more or less

1/2 c fresh min leaves, optional

or 1/4-1/3 c pine nuts

flaky salt, optional

Place a rack at the bottom of the oven and heat to 425F. You may want to put a pizza stone on the rack, if you own one. This will help brown the squash.

Cut the squash in half and remove the seeds. Peeling is optional (keeping the peel on keeps the squash from falling apart). Cut crosswise into 3/4 inch thick slices.

Place the squash on a rimmed baking sheet and drizzle with the oil. Spread and toss to distribute evenly and then sprinkle salt and pepper over all. Ensure the squash is in an even layer and place in the oven on the low rack. Cook until browned 20-25 minutes, depending on your oven. Flip and roast for another 5-10 minutes until browned on both sides and tender.

While the squash is cooking, make the brown butter by melting the butter in a small saucepan over medium heat. Swirl the pan occasionally until the foam subsides and the milk solids turn golden brown. It will smell nutty and delicious. Remove from heat and add the vinegar and red-pepper flakes. Add a pinch of salt and pepper. If you are roasting your squash in a range oven, you can keep this from hardening by setting it on the stovetop. If you've got a wall oven, make the sauce later in the roasting procedure. 

Cut a little squash off and dip into the butter mixture. You can adjust the vinegar (I added more), the salt and both peppers if needed. If it tastes good to you, spoon the sauce over the squash and top with mint leaves.

If you use pine nuts, as I did, let them brown in the browning butter.